Recipe Preparation

dough

Meanwhile, combine 1 3/4 cups semolina flour and 1 teaspoon coarse salt in large bowl of stand mixer fitted with paddle attachment; mix to blend. Add yeast mixture and beat on low speed until incorporated, about 1 minute. Increase speed to medium and beat until dough is smooth and elastic, about 4 minutes (dough will be slightly sticky). Lightly coat medium bowl with olive oil. Form dough into ball and place in oiled bowl, turning to coat with oil. Cover bowl with plastic wrap. Let dough stand in warm draft-free area until slightly puffy, at least 2 hours (dough will rise very slightly but will not double in volume).

Divide dough into 4 equal portions. Roll out each dough portion on work surface sprinkled with all purpose flour to 8-inch round, about 1/16 inch thick. Cover dough rounds with kitchen towel and let rest on work surface 30 to 45 minutes.

Meanwhile, place heavy large unrimmed baking sheet or pizza stone in oven and preheat to 450°F. Just before placing dough rounds on baking sheet, sprinkle baking sheet in oven with additional semolina flour (to prevent sticking). Using tart pan bottom or large spatula, carefully slide 2 dough rounds, side by side, onto baking sheet and bake until dough rounds are hollow and very puffy in center and feel dry to touch, about 10 minutes. Remove dough rounds from oven. Cool 5 minutes. Using serrated knife or scissors and starting at outer edge of round, cut each dough round horizontally in half, completely but gently separating each round into 2 disks. Repeat baking, cutting, and separating remaining 2 dough rounds. DO AHEAD Can be made 1 day ahead. Store disks airtight at room temperature.

Preheat oven to 500°F. Arrange 2 dough disks, cut side up, on each of 2 baking sheets. Brush each disk lightly with olive oil. Sprinkle each with chopped rosemary, crushed red pepper, and lightly with coarse salt. Bake until disks are golden brown and crisp, about 2 minutes. Repeat with remaining disks. Place disks on platter.

salad

Whisk olive oil, lemon juice, and lemon peel in large bowl. Season dressing to taste with salt and pepper. Add arugula, spinach, baby greens, carrots, and radishes to dressing and toss to coat. Divide salad among baked disks. Sprinkle edible flowers over and serve.